Low-temperature energy-saving fermentation device for raw wet dough processing

Abstract

The invention discloses a low-temperature energy-saving fermentation device for raw wet dough processing, and belongs to the technical field of fermentation devices. Comprising a cabinet body and a plurality of supporting assemblies, a first motor and a plurality of heating rods are installed in the cabinet body, and a humidifying assembly is installed in the cabinet body; the supporting assembly comprises a supporting frame matched with the limiting groove of the cabinet body in an inserted mode, a supporting shaft is rotationally installed on the supporting frame, a tray is fixedly installed on the supporting shaft, a lifting pipe is slidably connected to the supporting shaft, a telescopic rod is slidably connected into the lifting pipe, and a lifting plate fixedly installed on the lifting pipe is slidably connected with the supporting shaft. A lifting frame is slidably connected to the bottom of the supporting frame and slidably connected with the lifting plate. Through the telescopic structure of the lifting pipe, the sleeve and the connecting column, the length can be adjusted according to the inserting mode of the supporting frame, transmission connection of trays with different layer heights is achieved, and the utilization rate and adaptability of the device to the fermentation space are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation devices, and more particularly to a low-temperature energy-saving fermentation device for processing raw wet dough. Background Art

[0002] Raw wet dough fermentation is a critical step in pasta processing, and its quality directly impacts the taste, flavor, and texture of the finished product. Existing fermentation systems often have heating tubes and humidification components located at the top or bottom of the cabinet, which can lead to vertical temperature and humidity gradients. When the trays are static, the dough is unevenly heated, leading to over- or under-fermentation and affecting the taste. To address this issue, we propose a low-temperature, energy-saving fermentation device for raw wet dough processing. Summary of the Invention

[0003] The purpose of the present invention is to provide a low-temperature energy-saving fermentation device for processing raw wet dough, which is used to solve the technical problem in the prior art that uneven heating of the dough locally due to fermentation temperature differences causes excessive or insufficient fermentation.

[0004] The embodiment of the present invention provides a low-temperature energy-saving fermentation device for processing raw wet dough, comprising a cabinet and several support components, a first motor and several heating rods are installed in the cabinet, and a humidifying component for humidification is installed in the cabinet; The support assembly includes a support frame that is plugged into a limiting groove of the cabinet body, a support shaft is rotatably mounted on the support frame, a tray is fixedly mounted on the support shaft, a lifting tube is slidably connected to the support shaft, a telescopic rod is slidably connected inside the lifting tube, a lifting plate fixedly mounted on the lifting tube is slidably connected to the support shaft, a lifting frame is slidably connected to the bottom of the support frame, and the lifting frame is slidably connected to the lifting plate; The output end of the driving assembly installed in the cabinet drives the lifting frame to rise, thereby driving the lifting tube and the telescopic rod to rise, so that the telescopic rod is inserted into the support shaft of the upper layer and the output end of the first motor. The output end of the first motor drives the telescopic rod to rotate, so that the raw wet dough on the multi-layer tray rotates and ferments synchronously.

[0005] As a further description of the above technical solution, the drive assembly includes a second motor installed in the cabinet, the output end of the second motor is fixedly connected to a screw rod, the screw rod is rotatably connected to the cabinet, an adjustment plate sliding in the cabinet is threaded with the screw rod, and several top plates are fixedly installed on the adjustment plate, and the top plates are located between the lifting frame and the limit slot.

[0006] As a further description of the above technical solution, it also includes an isolation component, which includes a connecting frame slidingly connected to the cabinet body, a third elastic member installed in the fermentation cabinet for pushing the connecting frame down, a number of sealing plates fixedly installed on the connecting frame, and a top block fixedly installed on the connecting frame.

[0007] As a further description of the above technical solution, a connecting plate is installed on the adjustment plate, a push rod for pushing the top block is slidably connected to the connecting plate, a first electromagnet is fixedly installed on the connecting plate, a second electromagnet is fixedly installed on the push rod, and a second elastic member for pushing the push rod is mounted on the push rod.

[0008] As a further description of the above technical solution, a plurality of partitions are installed in the cabinet body, the partitions correspond to the limit grooves in height, and the sealing plate is provided with plug-in grooves, and the partitions are plugged into the plug-in grooves.

[0009] As a further description of the above technical solution, a first elastic member for pushing the lifting frame downward is installed on the support frame.

[0010] As a further description of the above technical solution, the telescopic rod includes a sleeve slidably connected to the lifting tube and a connecting column slidably connected to the sleeve. The connecting column is inserted into the connecting groove at the bottom of the upper support shaft, and the lifting tube and the sleeve are fixed by a limit pin.

[0011] As a further description of the above technical solution, at least one group of heating rods is distributed on the upper side of each partition, and a temperature and humidity sensor is installed in the cabinet fermentation layer corresponding to each heating rod.

[0012] As a further description of the above technical solution, the humidification assembly includes three groups of atomization boxes, each of which is equipped with an atomizer. The atomization boxes are connected to the fermentation cabinet of the cabinet through air outlets. A fan is installed in the air outlets. At least one air outlet is provided between adjacent limit slots, and the two air outlets corresponding to the same heating rod are located on the same atomization box.

[0013] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. The telescopic structure of the lifting tube, sleeve and connecting column of the present invention can adjust the length according to the insertion method of the support frame, realize the transmission connection of trays of different heights, improve the utilization rate and adaptability of the device to the fermentation space, and by driving multiple groups of trays to rotate, achieve uniform heating of the raw wet dough, significantly improving the fermentation effect and taste.

[0014] 2. The present invention automatically controls the rise of the lifting frame through the linkage structure of the motor, screw and top plate of the driving component, and realizes the precise docking of the lower connecting column and the upper connecting groove, without the need for manual adjustment, reducing the operation complexity and improving the loading efficiency.

[0015] 3. The present invention can divide the fermentation cabinet into independent spaces by cooperating with the sealing plate and partition of the isolation component. Combined with the layered temperature and humidity sensors and independent atomization boxes, the temperature and humidity in different areas can be independently controlled to meet the differentiated fermentation needs of diverse raw and wet doughs.

[0016] 4. In the universal fermentation mode of the present invention, the heat and moisture in the undivided space can complement each other through natural convection, reducing energy consumption; in the partition mode, precise temperature control and humidification can be achieved to avoid ineffective energy consumption, and overall energy supply can be achieved on demand, reducing long-term operating costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a schematic diagram of the overall structure of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 2 A cross-sectional view of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 3 This is a schematic diagram of the installation position of a partition of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 4 This is a schematic diagram of the connection structure of a drive assembly of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 5 A cross-sectional view of a support assembly of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 6 This is a schematic diagram of the structure of a supporting assembly of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 7 This is a partial structural diagram of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 8 A low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention Figure 7 Enlarged view of point A in the middle; Figure 9 This is a schematic structural diagram of an isolation component of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention; Figure 10 The present invention is a schematic diagram of a support frame interlayer insertion of a low-temperature energy-saving fermentation device for processing raw wet dough disclosed in a preferred embodiment of the present invention.

[0018] Explanation of the reference numerals in the figure: 1. cabinet; 11. fermentation cabinet; 12. control box; 13. humidification cabinet; 14. drive box; 15. limit slot; 16. partition; 2. support assembly; 21. support frame; 22. support shaft; 23. tray; 24. lifting tube; 25. sleeve; 26. connecting column; 27. connecting slot; 28. lifting plate; 29. ​​lifting frame; 210. first elastic member; 211. first adjustment hole; 212. first baffle; 3. first electric Machine; 31. Transmission shaft; 4. Heating rod; 5. Driving assembly; 51. Second motor; 52. Screw; 53. Adjusting plate; 54. Top plate; 55. Connecting plate; 56. Top rod; 57. First electromagnet; 58. Second electromagnet; 59. Second elastic member; 6. Isolation assembly; 61. Connecting frame; 62. Guide rod; 63. Third elastic member; 64. Closing plate; 65. Plug slot; 66. Top block; 7. Atomizer box; 8. Atomizer; 9. Fan. DETAILED DESCRIPTION

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0020] Reference Figures 1 to 10 This embodiment discloses a low-temperature, energy-saving fermentation device for processing raw wet dough. The device comprises a cabinet 1, which includes a fermentation cabinet 11. A control box 12 and a humidification cabinet 13 are mounted on either side of the fermentation cabinet 11. A drive box 14 is mounted on the top of the fermentation cabinet 11. The interior of the fermentation cabinet 11 is provided with a plurality of limiting grooves 15 arranged in an array. The limiting grooves 15 are distributed on both sides of the fermentation cabinet 11. A plurality of partitions 16 are fixedly mounted on the side of the fermentation cabinet 11 away from the cabinet door. The partitions 16 correspond in height to the limiting grooves 15. Several support assemblies 2 are installed within the fermentation cabinet 11.

[0021] Reference Figures 2 to 6 The support assembly 2 includes a support frame 21, which is inserted into the limit groove 15. A support shaft 22 is rotatably installed on the support frame 21, and a tray 23 is fixedly installed on the support shaft 22. A lifting tube 24 is slidably connected to the support shaft 22, and a sleeve 25 is slidably connected in the lifting tube 24. A connecting column 26 is slidably connected in the sleeve 25. The lifting tube 24, the sleeve 25 and the connecting column 26 all slide along the axial direction of the support shaft 22. A number of limit holes are provided on the lifting tube 24, the sleeve 25 and the connecting column 26. When the lifting tube 24, the sleeve 25 and the connecting column 26 are contracted or extended, they are fixed in the limit holes by limit pins, thereby maintaining the stability of telescoping and stretching.

[0022] A connecting groove 27 is provided at the bottom of the support shaft 22, and the connecting column 26 on the lower support assembly 2 can be inserted into the connecting groove 27 at the bottom of the support shaft 22 of the upper support assembly 2 to realize the transmission connection of the multi-layer tray 23. When the support frame 21 is inserted into each limiting groove 15, the sleeve 25 and the connecting column 26 are in full contraction. By controlling the lifting and lowering of the lifting tube 24, the connecting column 26 of the lower layer can be inserted into the connecting groove 27 of the upper layer. When the support frame 21 is inserted into the limiting groove 15 at intervals, that is, the interlayer insertion, such as Figure 10 The figure shows a schematic diagram of the interlayer insertion. In this case, the sleeve 25 and connecting column 26 need to be fully extended to match the length of the interlayer. Then, in conjunction with the rise of the lifting tube 24, the connecting column 26 of the lower layer can be inserted into the connecting groove 27 of the upper layer. Therefore, this embodiment can achieve transmission connection between the support shaft 22 corresponding to the trays 23 of different heights by adjusting the extension state of the sleeve 25 and connecting column 26, thereby improving the transmission flexibility of the device. It should be noted that to ensure the stability of the insertion of the connecting column 26 and the connecting groove 27, the end of the connecting column 26 is a spring pin, which has a certain buffering capacity during mutual insertion and improves the reliability of the insertion.

[0023] A lifting plate 28, fixedly mounted on the lifting tube 24, is slidably connected to the support shaft 22. A lifting frame 29 is slidably connected to the bottom of the support frame 21. The lifting frame 29 is inserted into the lifting plate 28 and slidably connected to the lifting plate 28. A first elastic member 210 is mounted on the support frame 21 to push the lifting frame 29 downward. A first adjustment hole 211 is defined in the support frame 21, through which the lifting frame 29 passes. The first elastic member 210 is used to push the lifting frame 29 to the lowest point of the first adjustment hole 211. A first baffle 212 is fixedly mounted on the lifting frame 29. When the lifting frame 29 rises, the first baffle 212 blocks the first adjustment hole 211, thereby preventing heat from convecting from the upper and lower layers through the first adjustment hole 211. As the lifting frame 29 rises, it can drive the lifting plate 28 upward synchronously without affecting the rotation of the lifting plate 28 about the axis of the support shaft 22. In this embodiment, the support assembly 2 can be withdrawn from the fermentation cabinet 11. After the raw wet dough is placed on the tray 23 outside the cabinet, the support assembly 2 is then inserted into the limiting groove 15 of the fermentation cabinet 11 at its maximum limit position. This effectively reduces the difficulty of placing the raw wet dough and prevents secondary transfer and adhesion of the raw wet dough. After the cabinet door is closed, it abuts against the end of the support frame 21, thereby ensuring the stability of the support frame 21 during the rotation of the tray 23. It should be noted that after the support frame 21 is inserted into the limiting groove 15 at its maximum limit position, it can also be fixed in place using a limiting pin or other means.

[0024] Reference Figure 2A first motor 3 is fixedly mounted within the drive housing 14. A drive shaft 31, fixedly mounted at the output end of the first motor 3, is rotatably connected to the fermentation chamber 11 and inserted into the fermentation chamber 11. A connection slot 27 is also defined at the bottom of the drive shaft 31. The output end of the first motor 3 drives the drive shaft 31 and the connecting post 26 inserted into the drive shaft 31 to rotate, thereby driving the multiple sets of trays 23 to rotate, thereby controlling the rotation of the raw wet dough contained in the trays 23 within the fermentation chamber 11.

[0025] Several heating rods 4 for controlling the temperature are installed in the fermentation cabinet 11. At least one group of heating rods 4 is distributed on the upper side of each partition 16. In the fermentation cabinet 11, temperature and humidity sensors are installed in the spaces corresponding to the several heating rods 4 in the fermentation cabinet 11 to detect the temperature and humidity of the corresponding layers.

[0026] Reference Figure 2 、 Figure 4 、 Figure 7 and Figure 8 , a driving assembly 5 is installed in the cabinet 1, and the driving assembly 5 includes a second motor 51 installed in the driving box 14. The output end of the second motor 51 is fixedly connected to a screw rod 52, which is inserted into the control box 12 and rotatably connected to the control box 12. An adjusting plate 53 is threaded on the screw rod 52, and the adjusting plate 53 is slidably connected to the control box 12. A number of top plates 54 are fixedly installed on the adjusting plate 53. The top plates 54 are inserted into the fermentation cabinet 11 and are located between the lifting frame 29 and the limit slot 15. When the top plates 54 rise, they can drive the lifting frame 29 to rise with it. The lower connecting column 26 is inserted into the upper connecting slot 27 through linkage, thereby realizing the transmission connection between the upper and lower trays 23 and the tray 23 and the output end of the first motor 3.

[0027] A connecting plate 55, which is slidably connected to the control box 12, is fixedly mounted on the adjustment plate 53. A push rod 56 is slidably connected to the connecting plate 55. A first electromagnet 57 is fixedly mounted on the connecting plate 55. A second electromagnet 58 is fixedly mounted on the push rod 56. A second elastic member 59 is sleeved on the push rod 56. The second elastic member 59 is used to drive the push rod 56 to move toward the adjustment plate 53. When a positive current is applied to the first electromagnet 57 and the second electromagnet 58, they attract each other, driving the push rod 56 to move toward the end away from the adjustment plate 53 and compressing the second elastic member 59, causing the push rod 56 to protrude from the connecting plate 55. After the electromagnet is de-energized, the push rod 56 is reset under the action of the second elastic member 59.

[0028] Reference Figure 3 、 Figures 7 to 10The fermentation device also includes an isolation assembly 6, which includes a connecting frame 61 slidably connected to the fermentation cabinet 11 through a guide rod 62. A third elastic member 63 is installed in the fermentation cabinet 11 to push the connecting frame 61 down to the maximum limit. A plurality of sealing plates 64 are fixedly installed on the connecting frame 61. The number of sealing plates 64 corresponds to the number of partitions 16. A plug-in slot 65 is opened on the sealing plate 64. A top block 66 is fixedly installed on the connecting frame 61. The top block 66 passes through the fermentation cabinet 11 and is inserted into the control box 12. When the push rod 56 protrudes from the connecting plate 55 and is positioned below the top block 66, the connecting plate 55 moves upward, driving the top block 66, the connecting frame 61, and the plurality of closing plates 64 to rise synchronously. The closing plates 64 rise to the same height as the support frame 21, and the partitions 16 are inserted into the insertion slots 65. The closing plates 64 now separate the space above and below the fermentation chamber 11, creating an independent, isolated area between adjacent closing plates 64. The temperature and humidity of the upper and lower layers of the fermentation chamber 11 have little or no effect on each other, allowing different processing techniques to be used for raw wet dough in different areas of the fermentation chamber 11, achieving differentiated fermentation, such as fermentation at different temperatures and humidities, further enhancing fermentation flexibility. When the interior space of the fermentation chamber 11 is undivided, the heat and humidity of the upper and lower layers complement each other, improving the stability of the internal environmental parameters of the fermentation chamber 11 and reducing energy consumption.

[0029] The humidification cabinet 13 houses a humidification assembly comprising three sets of atomizer boxes 7, each equipped with an atomizer 8. Each atomizer box 7 communicates with the fermentation cabinet 11 via air outlets, each equipped with a fan 9. At least one set of air outlets is located between two adjacent limiting slots 15, and the two sets of air outlets corresponding to the same heating rod 4 are located on the same atomizer box 7. When the fermentation cabinet 11 is heated in zones, the atomizer boxes 7 can independently adjust the humidity in the corresponding heating zones of the fermentation cabinet 11 according to the fermentation process parameters, improving the flexibility of humidity regulation.

[0030] Working Principle: In the general fermentation mode, the raw wet dough is placed on the tray 23, and the support frame 21 is inserted into the limiting groove 15 in the fermentation cabinet 11 to limit the position. The tray 23 and the raw wet dough are placed into the fermentation cabinet 11. At this time, the lower connecting column 26 is slightly lower than the bottom of the upper support shaft 22, and the top plate 54 is located between the lifting frame 29 and the limiting groove 15; The output end of the second motor 51 drives the screw rod 52 to rotate, and drives the adjustment plate 53 and the top plate 54 to rise through thread transmission. The top plate 54 drives the lifting frame 29, the lifting plate 28, the lifting tube 24, the sleeve 25 and the connecting column 26 to rise. The first elastic member 210 is compressed, and the connecting column 26 is inserted into the connecting groove 27 at the bottom of the support shaft 22. The top connecting column 26 is inserted into the connecting groove 27 of the transmission shaft 31, realizing the transmission connection between adjacent support components 2 and between the top support component 2 and the transmission shaft 31.

[0031] The heating rod 4 is turned on to adjust the temperature within the fermentation chamber 11. The atomizer 8 atomizes clean water and delivers it into the fermentation chamber 11 via the fan 9 for humidification. The output end of the first motor 3 drives the transmission shaft 31, connecting column 26, sleeve 25, lifting tube 24, support shaft 22, and tray 23 to rotate, thereby driving the raw wet dough on the tray 23 to rotate around the support shaft 22. This uniformly heats the raw wet dough, improves the fermentation effect and taste, and avoids local overheating. In the universal fermentation mode, heat and atomized gas between adjacent layers can be connected and circulated through the socket 65, thereby balancing the stability of the environmental parameters in the fermentation chamber 11. At the same time, heat and moisture can flow and complement each other, reducing fermentation energy consumption.

[0032] This embodiment also enables transmission connection between layers. Before the tray 23 is placed in the fermentation cabinet 11, the connecting post 26 and sleeve 25 are extended to their maximum length and fixed at the connection point with a stop pin. The support frame 21 and tray 23 are then placed in the stop slot 15 of the fermentation cabinet 11. The second motor 51 drives the top plate 54 upward, thus achieving transmission connection between adjacent support assemblies 2 and between the topmost support assembly 2 and the transmission shaft 31. The tray 23 with its interlayer arrangement provides more fermentation space for raw wet dough, allowing for the fermentation of larger dough volumes.

[0033] This embodiment also has a separated fermentation mode. After the support frame 21 is inserted into the limit groove 15, the first electromagnet 57 and the second electromagnet 58 are energized, driving the push rod 56 to move to the bottom of the top block 66, and the second elastic member 59 is compressed. At this time, the output end of the second motor 51 drives the adjustment plate 53 to drive the connecting plate 55 and the push rod 56 to rise, and the push rod 56 drives the top block 66, the connecting frame 61 and several sealing plates 64 to rise. The sealing plate 64 rises to the same height as the partition 16 and the support frame 21, and the partition 16 is inserted into the plug-in groove 65, thereby blocking the gap between the end of the support frame 21 and the rear wall of the fermentation cabinet 11. The fermentation space on the upper and lower sides of the partition 16 is separated, so that adjacent layers form independent fermentation spaces. At this time, the corresponding heating rod 4 can be used for heating and the atomizer 8 can be used for humidification to achieve control of different fermentation temperatures and humidity in the fermentation cabinet 11, which can meet the fermentation needs of different types of raw wet dough.

[0034] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A low-temperature energy-saving fermentation device for processing raw wet dough, characterized by: It comprises a cabinet (1) and a plurality of support assemblies (2), a first motor (3) and a plurality of heating rods (4) are installed in the cabinet (1), and a humidifying assembly for humidification is installed in the cabinet (1); The support assembly (2) includes a support frame (21) plugged into a limiting groove (15) of the cabinet (1), a support shaft (22) is rotatably mounted on the support frame (21), a tray (23) is fixedly mounted on the support shaft (22), a lifting tube (24) is slidably connected to the support shaft (22), a telescopic rod is slidably connected inside the lifting tube (24), a lifting plate (28) fixedly mounted on the lifting tube (24) is slidably connected to the support shaft (22), a lifting frame (29) is slidably connected to the bottom of the support frame (21), and the lifting frame (29) is slidably connected to the lifting plate (28); The output end of the driving assembly (5) installed in the cabinet (1) drives the lifting frame (29) to rise, thereby driving the lifting tube (24) and the telescopic rod to rise, so that the telescopic rod is inserted into the upper support shaft (22) and the output end of the first motor (3). The output end of the first motor (3) drives the telescopic rod to rotate, so that the raw wet dough on the multi-layer tray (23) rotates and ferments synchronously.

2. A low-temperature energy-saving fermentation device for processing raw wet dough according to claim 1, characterized in that: The driving assembly (5) includes a second motor (51) installed in the cabinet (1), an output end of the second motor (51) is fixedly connected to a screw rod (52), the screw rod (52) is rotatably connected to the cabinet (1), an adjustment plate (53) sliding in the cabinet (1) is threadedly engaged with the screw rod (52), and a plurality of top plates (54) are fixedly installed on the adjustment plate (53), and the top plates (54) are located between the lifting frame (29) and the limiting slot (15).

3. A low-temperature energy-saving fermentation device for processing raw wet dough according to claim 2, characterized in that: The fermentation cabinet (11) further comprises an isolation assembly (6), the isolation assembly (6) comprising a connecting frame (61) slidably connected to the cabinet body (1), a third elastic member (63) for pushing the connecting frame (61) downward is installed in the fermentation cabinet (11), a plurality of sealing plates (64) are fixedly installed on the connecting frame (61), and a top block (66) is fixedly installed on the connecting frame (61).

4. The low-temperature energy-saving fermentation device for processing raw wet dough according to claim 3, characterized in that: The regulating plate (53) is provided with a connecting plate (55), a push rod (56) for pushing the ejector block (66) is slidably connected to the connecting plate (55), a first electromagnet (57) is fixedly installed on the connecting plate (55), a second electromagnet (58) is fixedly installed on the ejector rod (56), and a second elastic member (59) for pushing the ejector rod (56) is sleeved on the ejector rod (56).

5. The low-temperature energy-saving fermentation device for processing raw wet dough according to claim 3, characterized in that: A plurality of partitions (16) are installed in the cabinet (1), and the partitions (16) correspond in height to the limiting grooves (15). The sealing plate (64) is provided with plug-in grooves (65), and the partitions (16) are plugged into and matched with the plug-in grooves (65).

6. The low-temperature energy-saving fermentation device for processing raw wet dough according to claim 1, characterized in that: A first elastic member (210) for pushing the lifting frame (29) downward is installed on the support frame (21).

7. The low-temperature energy-saving fermentation device for processing raw wet dough according to claim 1, characterized in that: The telescopic rod comprises a sleeve (25) slidably connected to the lifting tube (24) and a connecting column (26) slidably connected to the sleeve (25); the connecting column (26) is inserted into a connecting groove (27) at the bottom of the upper support shaft (22); the lifting tube (24), the sleeve (25) and the connecting column (26) are fixed by a limit pin.

8. The low-temperature energy-saving fermentation device for processing raw wet dough according to claim 5, characterized in that: At least one group of heating rods (4) is distributed on the upper side of each of the partitions (16), and temperature and humidity sensors are installed in the fermentation layers corresponding to the plurality of heating rods 4 in the cabinet (1).

9. A low-temperature energy-saving fermentation device for processing raw wet dough according to any one of claims 1 to 8, characterized in that: The humidifying assembly includes three groups of atomizing boxes (7), each of which is equipped with an atomizer (8). The atomizing boxes (7) are connected to the fermentation cabinet (11) of the cabinet body (1) through an air outlet. A fan (9) is installed in the air outlet. At least one air outlet is provided between adjacent limiting slots (15). The two air outlets corresponding to the same heating rod (4) are located on the same atomizing box (7).

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